One-Pan Cod Parcel, Peppers & Broccoli

Ingredients

• 5 1/2 oz (150 g) cod
• 8 oz (225 g) broccoli
• 3 1/2 oz (100 g) red pepper, cut in strips
• 1 tbsp (15 ml) extra-virgin olive oil
• 2 (6 g) garlic cloves, sliced
• 2 1/2 oz (75 g) plain Greek yogurt, 0%
• 1 tsp (5 g) dijon mustard
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh dill
• 1 1/2 oz (40 g) celery
• 1 tsp (5 g) capers

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Method

1. Heat the oven to 220°C (425°F); blot the cod dry.
2. Turn the pepper strips with small broccoli florets, garlic and half the olive oil on a baking tray; roast 5 minutes, until the tips brown.
3. Fold the cod into a parchment packet, set it on the pan and roast 14 minutes more, until it flakes.
4. Stir the dijon mustard, lemon juice and dill into the plain Greek yogurt.
5. Crisp the capers in the last olive oil until they open out over medium-high heat, open the packet and spoon the yogurt and capers over.
6. Eat it now; the peppers keep two days, with celery sticks.